Recipe for Carne Con Chili Colorado

Instructions:
Boil the meat in well seasoned water, covered until tender.
Drain meat and save all of the broth.
After meat has cooled enough to handle, cube it and put in enough broth to keep it moist.
In a blender, combine broth, ground chili and the garlic.
Add water if necessary to make 4 cups of this mixture.
Brown the meat cubes using 1/4 cup of lard or 8 T of cooking oil and set aside.
Use the remaining lard to brown the flour and then stir in the chili mix.
Cook until the sauce thickens.
Add salt to taste and add the oregano and cook 10 minutes more.
Add enough of this sauce to the meat to cover and cook a few minutes, stirring frequently to prevent burning.
If chili con carne is too dry, add a little water.
The consistency should be thick and rich.
Serve with flour tortillas and a crisp salad.
Refries and rice are proper with this entre, Mexican rice not steamed rice.
Any excess red sauce is excellent for smothering bean, cheese or onion enchiladas.

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